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Photo of Carrot cake with lemon cream frosting by WW

Carrot cake with lemon cream frosting

Total Time
55 min
20 min
35 min
This classic carrot cake uses vanilla yogurt as a great alternative creating a moist delicious treat. It is also prefect for freezing un-iced for up to I month. Try adding coconut for a twist.


White self-raising flour

1½ cup(s), (225g)

Plain flour

½ cup(s), (75g)

Ground allspice

1 tsp


1 large, coarsley grated

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

Brown sugar

½ cup(s), (110g)

Olive oil

cup(s), (80ml)


1 medium, lightly beaten

Light cream cheese

140 g

Reduced fat oil spread

20 g

Icing sugar

3 tbs

Lemon juice

2 tsp


  1. Preheat oven to 180˚C or 160˚C fan-forced. Lightly spray a 22cm round cake tin with oil and line base and sides with baking paper.
  2. Sift self-raising and plain flours with mixed spice into a large bowl. Add carrot, yoghurt, brown sugar, oil, egg and 1/4 cup (60ml) water and stir to combine. Spoon into prepared tin and smooth the surface. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 10 minutes before turning out onto a wire rack to cool completely.
  3. Using electric beaters, beat cream cheese, spread, icing sugar and juice in a medium bowl until combined. Spread top of cooled cake with frosting. Serve.


If you cut smaller slices, this cake could serve 16 people.Cooled un-iced cake suitable to freeze for up to 1 month or store in an airtight container for up to 3 days.